120 ml(1/2cup)extra-virginolive
oil,plusextratoserve
4 yellowcapsicum, cut
intostrips
40 gmraisins
30 gmroastedslivered
almonds
20 gmcastersugar
2 garliccloves,finely
chopped
60 ml(1/4cup)white
winevinegar
2 buffalomozzarella
(125gmeach),torn
Focaccia(seemasterclass
p60), to serve
45 mllimoncello,such
asApplewoodDistillery
15 mllemonjuice
75 mlbrutprosecco
A dashofsoda,toserve
Lemonthyme,toserve1 Placeiceina Spritzor
wineglass,layeringredients
andgarnishwithlemon
thyme to serve.➤Vegetableoil,for
deep-frying
150 gmsashimi-gradeyellowfin
tunaloin,cutinto1cmdice
1/2 GrannySmithapple,
cutinto5mmdice
11/2 tbspthinlyslicedchives
Kewpiemayonnaise,
toserve
Sobacha(seenote),toserve
Crostini,toserve
PASTAFRITTADOUGH
1/4 tspdriedyeast
1/2 tspextra-virginoliveoil
50 gmryeflour,sifted
50 gm“00”flour,sifted,
plusextrafordusting
CRUDODRESSING
31/2 tspgrapeseedoil
31/2 tspextra-virginoliveoil
21/2 tspwhitesoysauce
(seenote)
2 tsp Moscatel vinegar30 mlAmaroLucano
45 mldryprosecco,such
asZanottoColFondo
30 mlsparklingwater
2 orangeslices,toserve1 Placeiceina Spritzor
wineglass.Addamaroand
prosecco,thentopwith
sparklingwaterandgarnish
with orange slices to serve.DAVIDFISHER
Lagotto’sagrodolcecapsicum
withbuffalomozzarella
SERVES4 // PREPTIME 15 MINS// COOK 30 MINS(PLUSRESTING)
“Thisis aneasydishthat’sversatile,”saysDavidFisher.“While
I loveit withmozzarella,it’salsotheperfectaccompanimentfor
anythinggrilledonthebarbecue.”Thecapsicumcanbemadea day
ahead as the flavours will only improve with time.Pictured p115.
1 Heatoilina largefryingpan
overmediumheatandfry
capsicum, stirringoccasionally,
untilsoftandbeginningto
carameliseattheedgesbut
notbrown(20-25minutes).
Addraisins,almonds,sugar
andgarlicandstir-fryuntil
combined(3-4minutes).
Addvinegarandcookuntil
evaporated(1-2minutes).
Seasontotaste.Coolslightly
untilwarmorroomtemperature,
orrefrigerateovernight.
2 Toserve,transfercapsicum
toa platter,topwithmozzarella,
drizzlewithoilandseason
to taste. Serve withfocaccia.SCOTTWILLIAMS
Ragazzi’stunacrudo
SERVES4 // PREPTIME 40 MINS// COOK 20 MINS(PLUSRESTING)
“WeusesustainabletunasuchasyellowfinfromAustralia’seast
coast,”saysScottWilliams.“Youwillonlyneeda smallportionso
there’s no need to break the bank, or the ocean.”Pictured p114.
(seenote),orchardonnay
orChampagnevinegar
1/2 tspKoreanfishsauce
1/2 tspwasabioil(seenote)
Smallpinchofwhitepepper1 Fordough,mixyeastandoil
in a jugwith50mltepidwater.
Combinefloursand1/2 tspsaltin
a bowl.Slowlyaddwetmixture
intoflourmixturewitha fork
untila wetdoughforms. Turn
outontoa worksurfaceand
kneaduntila smoothdough
(2minutes).Coverandrest
(30minutes).Dustingwithflour
asnecessary,feeddough
througha pastamachine,
startingatthewidestsetting,
thenreducingsettingsnotchby
notchuntilpastais 2mmthick.
Dustwithflour, cutinto4cm-5cm
piecesand set aside on a tray.MATTSWIEBODARagazzi’s
Lucano Spritz
MAKES 1“AmaroLucanocomes
fromBasilicataandis made
withover 30 herbs,”says
Matt Swieboda.Pictured p114.KATIEMCCORMACKLagotto Spritz
MAKES 1“WhileAperolSpritzis an
oldfaithful,I likesomething
a littlelesssweet,”saysKatie
McCormack.“Wedoa Spritz
withlimoncello,whichflies
out the bar.”Pictured p115.2 Forcrudodressing,whisk
ingredientsina smalljug
orjar.Dressingwillkeep
refrigeratedfora week.
3 Heatoilin a deep-fryerto
170 °C.Deep-frypastafritta,
in batches,turningonce,until
goldenandcrisp(11/2 -2minutes;
becareful,hotoilwillspit). Drain
onpapertowelandseasonto
tastewithsaltflakeswhilehot.
4 Combinetuna, appleand
chivesin a bowl,andcoat
withhalfthedressing. Season
withextradressingtotaste.
5 Spreadmayonnaiseon
pastafritta, topwithtuna
crudo, sprinkleoversobacha
andservewithcrostini.
NoteSobacha(roasted
buckwheat)andwhitesoy
sauceareavailablefrom
Japanesegrocers.If sobacha
is unavailable,roastbuckwheat
kernelsina lowovenuntil
golden. Moscatel,chardonnay
andChampagnevinegaris
availablefromTheEssential
Ingredient(essentialIngredient.
com.au).Wasabioilis available
fromGoodGrubHub
(goodgrubhub.com).